RU2727265C1 - Method for preparation of goat's milk curd product for baby food - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method for preparation of goat's milk curd product for baby food envisages production of curd with addition of calcium chloride. Mixing the cottage cheese with yellow-fruited zucchini pre-cooked for 20−25 minutes and blended to a puree consistency, with curd whey and Gerber's Buckwheat dairy-free porridge. Components are used as starting materials and in the declared amount.

EFFECT: invention allows to manufacture a product of functional purpose for feeding children from 6 months with lactase deficiency, as well as to increase its biological value.

1 cl, 3 ex

Description

The invention relates to the food industry, in particular to the dairy industry, and can be used for the preparation of prophylactic curd products for children from 6 months.

Known curd product, the receipt of which is carried out by wiping the curd, adding pectin to plant components, which are vegetable, fruit and berry puree and pieces of fruit. Further development consists in dissolving skimmed milk powder and adding semolina to it, followed by cooling the mixture. All components are mixed by adding sugar and egg melange, then the mixture is whipped and heat treated at a temperature of 180-200 ° C. The product is cooled and evacuated (UA 78842 U, 10.04.2013. RU 2001113323 A, 20.08.2003. BY 16125 C1, 30.08.2012. RU 2311040 C2, 27.11.2007.).

The disadvantage of this product is the use of a food additive - pectin, which causes an imbalance of intestinal microflora and flatulence. Children experience colic when using this supplement. Accordingly, these components do not provide a prophylactic product.

Also known is a curd product (RF patent No. 2278538, 2006) containing applesauce, squash puree, cottage cheese and sugar. However, the known product is canned, which is heated, homogenized, pasteurized, as a result, the product loses its functional properties.

The closest in technical result and effect is a curd product based on goat's milk with the addition of calcium chloride, rennet and sourdough to create a curd curd, in the amount of 3-5% of the milk volume. Pumpkin puree is used as a vegetable filler, and lactulose syrup is used as an additional component (RU 2603077, 2015).

However, the proposed method uses the addition of lactulose syrup, which is impractical to use in children's functional food, especially for children of the 1st year of life.

The technical result consists in obtaining a functional product for feeding children with lactase deficiency and gastrointestinal diseases.

The technical result is achieved by the fact that in the method of preparing a curd product based on goat milk for baby food, including obtaining curd with the addition of calcium chloride, mixing with a vegetable filler pre-cooked for 20-25 minutes and crushed to a puree-like consistency, curd whey and an additional component with cottage cheese, according to the invention for the preparation of vegetable filler, zucchini zucchini of the Zheltoplodny variety is used, and as an additional component, Gerber's milk-free porridge “Buckwheat” is used, with the following ratio of the initial components, mass. %:

cottage cheese 60-70 squash puree 10-18 children's dairy-free porridge Gerber "Buckwheat" 6-10 curd whey rest.

The novelty of the proposed proposal lies in the possibility of increasing the nutritional and biological value, as well as expanding the range of products for children from 6 months of age with gastrointestinal diseases and lactase deficiency. The result is achieved thanks to the use of goat's milk cottage cheese, squash puree without adding flavors and hypoallergenic porridge as the main component. Thus, the product acquires functional properties that are aimed at preventing diseases of the gastrointestinal tract in children, as well as for children suffering from lactase deficiency, that is, intolerance to cow protein from 5-6 months.

Goat's milk is a good basis for creating hypoallergenic dairy products. This is achieved due to the approximate amino acid composition of proteins to human milk, which makes it possible to create products for feeding newborn babies. It is also used for the prevention of gastrointestinal diseases in adults and children. The composition of goat's milk is complete for human consumption.

In the dairy industry, calcium chloride is used to curd milk to obtain curd curd, curd for the production of cheeses and other fermented milk products.

For the preparation of a curd product for children from 6 months, zucchini zucchini of the "Yellow-fruited" variety is used, because contains many mineral salts, which are of great importance for the regulation of metabolism. Yellow-fruited zucchini are characterized by a high content of carotene, so they are excellently used for preparing baby and diet food. Among the substances, potassium, calcium, magnesium, phosphorus should be distinguished. Zucchini of this variety has excellent taste characteristics. This is a dietary fruit: dry matter in it is about 5%, and even less sugar - only 2.5%.

For children 1 year of life suffering from lactase deficiency, it is recommended to use cereals that do not contain gluten and cow's milk. To enrich the claimed curd product, dry dairy-free porridge Gerber "Buckwheat" is used - it is a tasty, healthy and safe product for the beginning of this important stage in a child's life https://www.nestlebaby.ru/products/suhaya-bezmolochnaya-kasha-qerber-qrechnevaya ...

Curd whey is the basis for the production of many dairy products. It is very technologically advanced in processing, which makes it easy to obtain any type of product; in addition, the taste of whey is combined with vegetable fillers.

The technological process for the production of a product based on goat milk with the addition of squash puree consists of the following operations:

- reception and evaluation of the quality of raw materials;

- preparation of raw materials;

- cooking;

- preparation of the mixture;

- mixing;

- cooling;

- packaging;

- storage.

Acceptance of product components is to determine their quantity and quality control. Acceptance of raw materials at the enterprise takes place in several stages: verification of accompanying documents, external examination of containers, sensory assessment of raw materials, sampling for analysis to determine quality, analyzes, preparation of the necessary documentation. Goat milk, which is sent to the production of cottage cheese, must have a clean taste and smell, corresponding only to this type of raw material, without foreign tastes and odors. In appearance and consistency, milk is a homogeneous white or slightly creamy liquid. The density of goat milk should be at least 1033 kg / m3, and the acidity 17-19 ° T. Squash puree must also meet the requirements of regulatory and technical documentation.

The goat milk is heated to a temperature of (93 ± 2) ° C and 10 ml (up to 40 ml) of calcium chloride are gradually added, constantly stirring the liquid, the milk coagulates, where the whey is separated from the curd curd. The resulting cottage cheese is mixed with zucchini puree, which was pre-cooked and chopped with a blender to a uniform consistency, and cooled to a temperature of up to 6 ° C. Then add dairy-free porridge Gerber "Buckwheat" and the finished product is spread in special forms with a volume of 250 g and sealed.

Examples of specific implementation.

Examples 1 and 2 show the minimum and maximum values of the components, while Example 3 shows the optimum values.

Example 1. We take the feedstock with the following ratio of components, mass. %:

cottage cheese 60 squash puree ten dairy-free Gerber porridge "Buckwheat" 6 curd whey - the rest

The goat's milk is heated to a temperature of (93 ± 2) ° С and calcium chloride is added and mixed constantly and cottage cheese is obtained, which is mixed with curd whey, separated during milk coagulation, with dairy-free Gerber "Buckwheat" porridge (6%) and squash puree (10 %). Then the mixture is cooled and sent for sale.

The produced curd product has a weakly expressed vegetable smell and taste, which does not attract the consumer, especially children.

Example 2. We take the feedstock with the following ratio of components, mass. %:

cottage cheese 70 squash puree 18 dairy-free Gerber porridge "Buckwheat" ten curd whey - the rest.

The goat milk is heated to a temperature of (93 ± 2) ° С and calcium chloride is added and stirred constantly. The resulting cottage cheese (70%) is mixed with cottage cheese whey, separated during the curdling of milk, with buckwheat fortifier, namely non-dairy porridge Gerber "Buckwheat" (10%) and squash puree (18%). Then the mixture is cooled and sent for sale.

The curd product has a strongly pronounced zucchini taste, rich dark color and aroma of the vegetable raw materials used, which does not correspond to the taste and appearance for consumers.

Example 3. We take the feedstock with the following ratio of components, mass. %:

cottage cheese 65% squash puree 15%; dairy-free Gerber porridge "Buckwheat" ten% curd whey - the rest

The goat milk is heated to a temperature of (93 ± 2) ° С and calcium chloride is added and stirred constantly. The resulting cottage cheese (65%) is mixed with cottage cheese whey, separated during coagulation of milk, with dairy-free Gerber "Buckwheat" porridge (10%) and with squash puree (15%). Then the mixture is cooled and sent for sale.

The curd product has a well-defined taste, rich color and aroma of the vegetable raw materials used, a cereal smell, which corresponds to the tastes of consumers.

As a result, we can conclude that sample No. 3 is the most attractive from the point of view of taste, aroma and appearance.

Thus, cottage cheese based on goat milk in combination with zucchini puree of yellow-fruited variety and dairy-free buckwheat porridge provides a functional product due to the content of biologically active substances while enriching the product with minerals and hypoallergenic properties of goat milk, which increases the nutritional value of the product and increases the suitability for use in baby food.

Claims (2)

A method of preparing a curd product based on goat milk for baby food, including obtaining curd with the addition of calcium chloride, mixing with a vegetable filler pre-cooked for 20-25 minutes and crushed to a puree-like consistency, curd whey and an additional component with curd, characterized in that for the preparation of the vegetable filler, zucchini zucchini of the "Zheltoplodny" variety is used, and as an additional component, Gerber "Buckwheat" children's dairy-free porridge is used, with the following ratio of the initial components, wt. %: Cottage cheese 60-70 Squash puree 10-18 Baby dairy-free porridge Gerber "Buckwheat" 6-10 Curd whey rest